Search results for " organic compounds"
showing 10 items of 171 documents
Anaerobic biodegradation of solvents from the packaging industry: study and enhancement
2017
Con el desarrollo de la política ambiental de la Unión Europea, la calidad del aire en Europa ha mejorado considerablemente. No obstante, la contaminación atmosférica continúa siendo importante lo que hace necesario el desarrollo continuo de soluciones tecnológicas de depuración del aire para mitigar los problemas de calidad ambiental. Con objeto de preservar el medio ambiente y evitar problemas de salud pública, las emisiones industriales de disolventes están estrictamente reguladas por la normativa vigente en Europa, en el marco de la Directiva Europea de Emisiones Industriales (2010/75/EU). La industria del envase y embalaje es uno de los sectores más importantes en cuanto al uso de diso…
Chemical Ecology of Insect Parasitoids: Towards a New Era
2013
Over the course of evolutionary time, insect parasitoids have developed diverse strategies for using chemical compounds to communicate with various protagonists within their environment (i.e. conspecifi cs, their hosts, and the plants on which their hosts are living). Unravelling the evolutionary meaning of such chemical communication networks not only provides new insights into the ecology of these insects but also contributes to improving the use of parasitoids for the control of insect pests in biological control programmes. A book covering our current knowledge of the chemical ecology of insect parasitoids is therefore particularly timely and will appeal to a large number of potential r…
Influence of nitrogen status in wine alcoholic fermentation
2019
Nitrogen is an essential nutrient for yeast during alcoholic fermentation. Nitrogen is involved in the biosynthesis of protein, amino acids, nucleotides, and other metabolites, including volatile compounds. However, recent studies have called several mechanisms that regulate its role in biosynthesis into question. An initial focus on S. cerevisiae has highlighted that the concept of "preferred" versus "non-preferred" nitrogen sources is extremely variable and strain-dependent. Then, the direct involvement of amino acids consumed in the formation of proteins and volatile compounds has recently been reevaluated. Indeed, studies have highlighted the key role of lipids in nitrogen regulation in…
Allylated cyclodextrins as effective affinity materials in chemical sensing of volatile aromatic hydrocarbons using an optical planar Bragg grating s…
2013
We report on the application of perallyl-substituted α-, β- and γ-cyclodextrins to an optical planar Bragg grating refractive index sensor for the effective sensitization of the sensor for airborne volatile aromatic hydrocarbons. Thereby, the emphasis of this work lies on the comparison of the different cyclodextrin types regarding their suitability as affinity material assessed by the sensors sensitivity and response behavior. The opto-chemical sensor device showed an immediate and quick response to the application of the investigated analytes benzene, toluene and m-xylene as well as a linear dependence on the concentration of those analytes. Studies on the sensors sensitivity depending on…
Quantitative Comparison of Free and Bound Volatiles of Two Commercial Tomato Cultivars (Solanum lycopersicumL.) during Ripening
2009
The changes in the profile of both free and glycosidically bound volatiles were studied in Moneymaker and Raf tomato cultivars during fruit ripening. The concentrations of 20 of 24 and of 27 of 30 compounds detected in the free volatile fraction (FVF) and glycosidically bound fraction (GBF), respectively, differed significantly between cultivars during ripening. Most free and bound volatiles increased during ripening in both cultivars. The contribution of each free volatile compound to the overall aroma was estimated by calculating its log U value, which indicated that only 11 compounds seem to exert a strong influence. Nine volatiles were detected exclusively in the GBF, among them geranio…
Distribution of volatile organic compounds in Sicilian groundwaters analysed by head space-solid phase micro extraction coupled with gas chromatograp…
2008
This work presents the results of an assessment of the existence and concentration of 13 volatile organic compounds (VOCs) in groundwaters from 14 hydrological basins in Sicily (25,710km (2)). On the basis of hydrological, hydrogeochemical and geological studies, 324 sampling points were selected. All groundwater sampled were collected twice, from October to December 2004 and from February to May 2005, and were analysed to determine the concentration and spatial distribution of the VOCs in the aquifers. The need to analyze a large number of samples in a short space of time so as to obtain quantitative analyses in trace concentration levels spurred us to create a new analytical method, both …
Partition of volatile compounds in pea globulin–maltodextrin aqueous two-phase system
2014
International audience; This study is based on the assumption that the off-flavour of pea proteins might be decreased using the retention of volatile compounds by a mixture with another biopolymer. The partition of volatile compounds in an aqueous system containing pea protein and maltodextrins was followed under thermodynamic incompatibility conditions. Firstly, the phase diagram of the system was established. Then, the partition of aroma compounds between the phase rich in protein and the phase rich in maltodextrin was measured by SPME–GC–MS. There was a transfer of volatile compounds during phase separation. Variations of pH were also used to vary the retention of volatile compounds by p…
Sorption kinetic of aroma compounds by edible bio-based films from marine-by product macromolecules: Effect of relative humidity conditions
2019
International audience; Edible films based on gelatin and chitosan have high gas and aroma barrier properties. This study focused on their capability to sorbed/retain aroma compounds (1-hexanal, 2-hexen-1-ol, 1-hexanol, 3-hexanone and phenol) at three relative humidity level (≤2%, 53% or 84% RH). Whatever the relative humidity condition, the order of sorption is keton (3-hexanone) < aldehyde (1-hexanal) < aliphatic alcohols (2-hexen-1-ol and 1-hexanol) < phenol. This order could be related to the intrinsic chemical properties of aroma compounds. The increase in moisture enhanced the sorption at the highest RH for all the aroma compounds. However, a competition between water and aliphatic al…
Retention/release equilibrium of aroma compounds in fat-free dairy gels
2010
BACKGROUND: The replacement of fat by thickeners in fat-free yoghurts leads to an important modification of aroma compound partitioning, with an impact on aroma perception. Investigation of retention/release equilibria allows a good understanding of aroma compound behaviour depending on food composition. RESULTS: Vapour/liquid equilibria of ten aroma compounds (two esters, two ketones, three aldehydes and three alcohols) in several media were studied to investigate the influence of pectin addition to fat-free dairy gel on the retention/release equilibrium. The partition coefficient of each aroma compound was measured by headspace analysis at equilibrium in six media (pure water, low-methoxy…